Kale-Potato Enchiladas Verdes

Name: Kale-Potato Enchiladas Verdes
Prep time: 45 min
Cook time: 1 h 30 min
Yield: 10
Ingredients: Salt; 2 pounds husked and rinsed tomatillos; 2 cloves garlic; 1 large bunch fresh cilantro, thick stems removed; 1 large jalapeno (optionally seeded); 1/4 large white onion; 2 pounds russet potatoes, peeled and cut into 1/2-inch pieces; Salt and freshly ground black pepper; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/4 large onion, chopped; 2 cups loosely packed chopped kale (thick stems removed); 1 tablespoon unsalted butter; 1/2 cup Mexican crema; 1 1/4 cups shredded Monterey Jack cheese; Nonstick cooking spray, for spraying the baking dish; Vegetable oil, for frying the tortillas; 10 tortillas

Kale-Potato Enchiladas Verdes was pinched from <a href="http://www.foodnetwork.com/recipes/marcela-valladolid/kale-potato-enchiladas-verdes.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Kale-Potato Enchiladas Verdes recipe from Marcela Valladolid..."

INGREDIENTS

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Salt

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2 pounds husked and rinsed tomatillos

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2 cloves garlic

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1 large bunch fresh cilantro, thick stems removed

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1 large jalapeno (optionally seeded)

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1/4 large white onion

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2 pounds russet potatoes, peeled and cut into 1/2-inch pieces

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Salt and freshly ground black pepper

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1 tablespoon olive oil

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2 cloves garlic, minced

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1/4 large onion, chopped

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2 cups loosely packed chopped kale (thick stems removed)

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1 tablespoon unsalted butter

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1/2 cup Mexican crema

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1 1/4 cups shredded Monterey Jack cheese

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Nonstick cooking spray, for spraying the baking dish

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Vegetable oil, for frying the tortillas

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10 tortillas

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